One of the soups I remember having ALL the time ever since I can remember is the Cucumber, Egg and Seaweed soup!!!
The best thing about Asian soups are that they’re usually light, good for your stomach and really each to make! Now this excludes the hot and sour soup you find in restaurants, which is really strong.
My favorite soups are this cucumber soup and another seafood soup. (must get recipe for seafood soup)
Ingredient List:
-Cucumber sliced into thin pieces
-Seaweed
-1 Egg
To make this soup, heat up water until it boils. Then add in the prepared cucumber pieces and pour 1 egg, you will want both the egg yolk and the egg whites. Stir the egg, wait until the egg and the cucumber are fully cooked. Then add in some salt. Lastly, before you turn off the stove, add in the seaweed! The seaweed softens easily, so you don’t want to over cook them, add them in last!
I didn’t put the serving suggestions in here, because one person can drink the entire pot sometimes! It’s very good. So experiment a little bit with the portions, you can never put in too much seaweed, I would recommend 1 egg and 1/2 a Japanese cucumber per every 3 cups of water.
Serve it while it’s hot!
Enjoy!